ALATi is located on the lobby floor of Siam Kempinski Hotel Bangkok and opens daily for an à la carte lunch from 12:00 to 14:30 anddinner from 18:30 to 22:30.
 
Tel:+662 162 9000 or email alati.siambangkok@kempinski.com.

SURF by Seafood Express

SURF by Seafood Express started as a Delivery Premium seafood more than four years ago but has now become a restaurant serving fresh seafood such as Canadian Lobster, Sri Lanka Prawn, Large Crab from and Oysters from Surat Thani.
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Open : 10:00 -22:00 (Closed on Wednesday)
Tel: 095-778-9000
Delivery Line: @seafoodexpress
www.theseafoodexpress.com
FB : theseafoodexpress / FB : SURFseafoodrestaurant

The Gurkhas guarding the British Embassy have been part of the UK’s presence in Thailand for many decades, but sadly things have changed dramatically in recent years with the demolition of the embassy and its move to an office block on Sathorn Road.
 
As the Gurkhas will be returning to Nepal shortly, Bangkok St. George’s wanted to bid an apt farewell by holding a curry lunch at Bistro 33 on 11 January. John Hocking, the new President of Bangkok St. George’s Society, coordinated the arrangements between Sgt. Major Hari Lal Pun MBE and the staff at Bistro 33 to make it a most successful albeit emotional afternoon.
 
It proved a busy event with almost 70 people attending, including representatives of the Royal British Legion, and everybody thoroughly enjoyed the tasty Gurkha curry. After a rather noisy raffle draw presided over by Laura and Martin Smith, the Sgt. Major made a surprise presentation to John Hocking and Gale Bailey. Both were delighted but overwhelmed, especially as the kukuri knives badges they received are regarded as a high honour.
 
The Sgt. Major then held an auction for a kukuri (Gurkha knife), with the proceeds being shared between the Gurkhas and St. George’s Society. Many bids were made but finally it was won by Andrew Dalton, a former Australian soldier (2002- 2013) who completed three tours of Afghanistan where he worked briefly with the British Gurkhas who he holds in high regard.
 
To round off the event, a donation was made to the Royal British Legion Chonburi Branch Thailand to help their welfare work. St. George’s Society would like to thank all concerned for making this event so successful, with special thanks to Barry Shea, Susan and staff of Bistro 33 for their generosity and service. Thanks also to the Royal Oak and others who donated raffle prizes as well as R.B.L. representatives.

​Why cooking as a career?
It started when my mother was a chef in a hotel restaurant. I worked as a casual staff in the restaurant and I thought “this is fun.”

Two biggest influences on your career?
Vincent Maillard, Executive Chef of Lily Of The Valley in St. Tropez / Frédéric Vardon, Chef and owner of Le39V Paris.

Best early kitchen experience?
Two or three months ago, when I had a chance to work with Michelin chefs from Italy.

Worst kitchen experience?
When I started out as a chef in a Michelin-starred restaurant in France, I was not used to the way they work and had lots of pressure.

Best meal you’ve ever had?
Lunch at L’assiette in Paris, very nice handcraft French comfort food.

What’s your cooking philosophy?
Classic, Tasty, Beautiful and Hot.

What’s your signature dish?
Slow-cooked 48-hour Chuck Roll at The District Grill Room & Bar.

Favorite cookbook?
Le Dictionnaire Amoureux of Chef Alain Ducasse.

Fabuloso Champagne Brunch
For a Champagne brunch with a view (and cooling breeze from 54 floors up), nowhere in Bangkok quite does things like UNO MAS restaurant Centara Grand at CentralWorld. Held every first Sunday of the month, the “Fabuloso” brunch all-inclusive price of 3,555++ baht per person earns you unlimited access to premium imported delicacies (like Iberico ham and cold cuts), signature Spanish cookedto- order dishes, a tapas selection and much more, while seafood lovers can indulge in four kinds of fresh oysters, jumbo prawns and lobster. All with extra-bubbly free-flow pourings of G.H. Mumm Cordon Rouge, as well as soft drinks. The Fabuloso Champagne Brunch at UNO MAS runs from 11.30 – 14.30 hrs.
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Tel: 02 100-6255
diningcgcw@chr.co.th
At Centara Grand & Bangkok Convention Centre At Centralword

Exclusive Brasserie Feast
Every Sunday, bring your family and friends to enjoy Exclusive Sunday Brunch at Twenty-Seven Bites Brasserie Radisson Blu Plaza Bangkok. Relish an international feast with live cooking stations serving the best flavours from around the world, including fresh seafood-on-ice, 200 grams River prawns, Grilled kani Miso Crab, Pan Seared Foie Gras, Grilled Rib Eye Beef, Selection of Salmon Don, Tuna Don, Teppanyaki selection, Lobster Sashimi, Ahi Tuna Sashimi, and freshly made Chinese dim sum, as well as international choice-cut meats and Indian food.
 
For vegetarians there is a wide variety of choices, including halal Indian curries, Mediterranean salads, hearty soups, freshly baked casseroles, and spicy Thai salads. Exclusive Sunday Brunch is available from 12.00-15.30 hrs at 2,000 baht net per person including soft drinks, tea, coffee, cocktails and beer.
 
Tel: 02 302 3333
www.facebook.com/radissonbluplazabangkok
At Radisson Blu Plaza Bangkok

Sparkling Seafood Star Sunday
Oceans of the freshest and finest seafood star on our Sunday Brunch Buffet at 204 Bistro, Swissotel Bangkok Ratchada. And as if that wasn’t enough incentive to tuck in, everyone is treated to a free-flow of sparkling wine, cocktails and fruit juices. Wade into selections of Alaskan king crab, freshly-shucked oysters, grilled river prawns, and all kinds of seafood and meat menus, grilled and otherwise, alongside spectacular sushi and sashimi selections as well as Swiss favourites. Not to mention gourmet foie gras dishes prepared to order. And so much more. Every Sunday, 11.30 – 15.00 hours, priced 1,890++ baht per person, with come 2 pay 1 promotion.
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Tel: 02 694-2222 ext. 1530
At Swissotel Bangkok Ratchada

Family Splash Brunch
The decadent Sunday Brunch at Anantara Siam Bangkok Hotel includes fresh seafood, delicacies of foie gras, lobster, oysters, prime rib, and world flavours from across the hotel’s award-winning restaurants.
 
Regional highlights include Thai food, Indian cuisine, sushi, flame-grilled meats and f Italian dishes, plus exotic sherbet cocktails, craft beers and ‘Bloody Mary Twists’. Children can enjoy the Dessert Laboratory with nitrogen ice cream, soufflé baking, cotton candy and a colourful array of sweets. Guests have complimentary use of the swimming pool and the Kids Club. Sunday Brunch 11.30 am– 3.00 pm weekly. Brunch Package at 2,999++ baht per person, including free-flow soft drinks, juices and mocktails (non-alcohol beverages); Champagne Package at 4,100++ baht per person, including free-flow Champagne, cocktails, beer and Burgundy wines. Children under 12 yrs dine free (maximum two children per two adults)

​Tel: 02 126 8866 Ext. 1201
www.anantara.com/en/siam-bangkok
At Anantara Siam Bangkok Hotel

Scaling the heights
Scalini’s famous Saturday brunch takes on new Italian tastes, including fresh sea urchins, live Maine lobsters and prime Angus beef ribs. Priced at 2,400++ baht, the à la carte main courses include tender flat iron foie gras and succulent lamb tomahawk; the carving station has whole roasted pig and prime Angus rib of beef with truffle mashed potatoes; the ‘Main Event’ includes grilled wild cod and succulent lamb tomahawk in signature herb crust; while the ‘Godfather Room’ offers fabulous desserts such as Tahiti vanilla mousse, chocolate soufflé, expresso tiramisu and vanilla panna cotta. Also available is a mocktails package with soft drinks, tea and coffee (299++ baht) and a local beers package (499++ baht). The Unlimited Champagne Package at 1,399++ baht covers sparkling, wines, cocktails, beers, soft drinks, juices and tea/ coffee.
 
At Hilton Sukhumvit Bangkok​

Lavish Super-luxe Feast
JW Café’s Sunday Brunch experience offers a refreshed selection of gourmet items in an uplifting decor with vibrant Dessert Corner, 5 interactive live food theatres, 11 stations of signature premium delights, a seafood on ice corner, and one epic dessert spread. Featuring signature local delicacies, JW Café Brunch offers a brunch menu with free-flow Foie Gras plus unlimited servings from the seven conservatory kitchens, in particular Seafood on Ice that promises king crab, river prawns, freshly shucked oysters, rock lobster, sushi and sashimi, a salad bar, pasta, cheese, cold cuts, crèpes station and much more.
 
Available every Sunday from 12pm to 3pm for 2,090++ baht per adult (half-price for kids) inclusive of soft drinks and coffee or tea. For an additional 1,190++ baht per person, adults can enjoy freeflow red/white and sparkling wines.
 
At JW Marriott Hotel Bangkok​

Taking Brunch to Another Level
The District Grill Room & Bar proudly presents a luxurious Sunday brunch with specialties including Foie Gras terrine with brioche and jam, poached egg or scrambled eggs, special pasta of the day, luscious steak and grilled fish of the day or preferred dishes prepared fresh from the open kitchen. The highlight is live lobsters, to guarantee freshness and taste. In addition enjoy an array of mouthwatering appetisers, salads, premium cold cuts, carving stations, fresh salmon, tuna tartar, smoked, cured and marinated Norwegian salmon and various cheeses. Also discover special seafood on ice, with 3 kinds of oysters and Alaskan king crab legs. Lastly, spoil yourself with pastries or desserts, or try the pastry chef’s weekly specialties.

The Sunday brunch is priced 2,500++ baht per person. Available every Sunday 12pm to 3pm.
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Tel: 02 797 0000
diningbangkok@marriott.com
At Bangkok Marriott Hotel Bangkok​

In the international culinary scene, Chef Chumpol Jangprai needs no introduction. Nominated ambassador of Thai cuisine, Chef Chumpol started cooking with the Blue Elephant group at the age of 19. The former Iron Chef and TV celebrity co-founded R-Haan and has never looked back since. We sit down with him for a quick banter after his restaurant was awarded 2 Michelin Stars

What’s your best kitchen experience in the early years?
Well, I will need to go back to the time when I was assisting my mum in the kitchen. Seeing her cook everyday, meticulously without fail - was and still is an inspiration for me. My mum takes only a few days off each year. Every day you will find her in the kitchen, preparing the spices, the ingredients and cooking for everyone. Cooking gives her happiness and her happiness is shared with her guests. That is the most important experience for me and one of the memories I will forever cherish.

What is your cooking philosophy?
For me, it is all about Thai repertoire, Thai taste and Thai ingredients. The caviar used in my dishes are all locally sourced. I take pride in using 100% Thai ingredients. The meat I use, the fish are all caught in Thailand! In my latest winter menu, I showcase a duck egg-yolk confit from my friend’s organic duck farm in Saraburi.
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What is your greatest achievement to date?
I have been truly blessed with all my culinary adventures. I travel extensively around the world to champion Thai food and Thai cooking. And with R-Haan, we appreciate every guests that come to us. It fills my heart with joy and it humbles me when everyone who taste my food is beaming with pride for Thai cuisine. To be able to contribute in spreading the wisdom of Thai cuisine so more people globally can experience our food, that is my greatest achievement.